Hudson Valley Foie Gras | Country Pate of Foie Gras, Pork Belly and Pork Shoulder

Name: Hudson Valley Foie Gras | Country Pate of Foie Gras, Pork Belly and Pork Shoulder
Ingredients: 1 Kg Pasture Raised Pork Belly diced 1/2″ and chilled; 500g Pasture Raised Pork Shoulder diced 1/2″ and chilled; 500g Hudson Valley Foie Gras chunks chilled; 24g Kosher Salt; 2g Sugar; 6g Coarse Black Pepper; 2g Quatre-epices (4 spice mix); 2g Piment Espelette; 4g Pink Curing Salt; 100ml Cognac; 100g Panade (milk soaked bread); 1 egg; 20 strips of high quality thick cut bacon

hudsonvalleyfoiegras.com

Country Pate of Foie Gras, Pork Belly and Pork Shoulder One of two #FoieTheWin winners for November comes from Chef Tomas Prado of Golden Fig Restaurant where

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Ingredients

1 Kg Pasture Raised Pork Belly diced 1/2″ and chilled
500g Pasture Raised Pork Shoulder diced 1/2″ and chilled
500g Hudson Valley Foie Gras chunks chilled
24g Kosher Salt
2g Sugar
6g Coarse Black Pepper
2g Quatre-epices (4 spice mix)
2g Piment Espelette
4g Pink Curing Salt
100ml Cognac
100g Panade (milk soaked bread)
1 egg
20 strips of high quality thick cut bacon

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Hudson Valley Foie Gras | Country Pate of Foie Gras, Pork Belly and Pork Shoulder

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